Germein Pancakes
From Council cook book, 1908
Presented as published in 1908. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
2046Calories
100 gProtein
265 gCarbs
68 gFat
Full nutrition (34 nutrients)
Calories2046 kcal
Protein100 g
Carbohydrates265 g
Fiber0 g
Sugars48 g
Total Fat68 g
Saturated Fat28 g
Monounsaturated Fat18 g
Polyunsaturated Fat6.8 g
Omega-30.2 g
Cholesterol1243 mg
Sodium3136 mg
Potassium2261 mg
Calcium1423 mg
Iron21 mg
Magnesium227 mg
Phosphorus1884 mg
Zinc10 mg
Copper0.7 mg
Manganese2.2 mg
Vitamin D15 mcg
Vitamin C0 mg
Vitamin A792 mcg
Vitamin E3.6 mg
Vitamin K0.9 mcg
Vitamin B61.3 mg
Vitamin B127.9 mcg
Thiamin (B1)3.3 mg
Riboflavin (B2)4 mg
Niacin (B3)20 mg
Folate592 mcg
Choline1056 mg
Caffeine0 mg
Water1116 g
As published
This recipe was extracted from Council cook book (1908), page 31. The excerpt below is the record exactly as published.
Germein Pancakes. I Mix together two and one-quarter cups of flour and one teaspoon salt; separate the whites and yolks of six eggs, beat the yolks very light, add one quart of milk, stir gradually into the flour, and beat until smooth. Whip the whites to a stiff, dry froth, stir them into the batter, and beat lightly until well mixed. Into a medium-sized frying pan, which has been heating, drop one teaspoon of butter
Cook this with the app: pantry check, scaling, and the assistant.